Chef María Luisa Fernández De La Rosa

I’m a 24-year-old private chef from Coatzacoalcos, Veracruz, Mexico. My culinary path began early I started cooking in primary school and launched a small business selling macaroons and healthy pastries in middle school. In high school, I joined Class Afloat and became the main kitchen assistant to the ship’s Chilean chef, which sparked my love for global flavors and cooking under pressure.

I trained professionally at Ambrosía Culinary Institute in Mexico City, one of the most respected culinary schools in the country. In 2020, I worked as a private chef for a high-profile family in Cancún’s hotel zone, and later in 2022, I spent a month cooking for a large family in Oaxaca.

In 2021, I worked in the service team at **Em**, the Michelin-starred project of Chef Lucho Martínez in Mexico City. Though I wasn’t in the kitchen, the experience deeply shaped how I see gastronomy, hospitality, and the emotional power of food it was a turning point in my career.

My cuisine is rooted in seasonal, soulful ingredients. I specialize in honest, flavor-forward dishes inspired by Mexican traditions, Italian comfort food, and plant-based recipes. I also enjoy exploring simple Middle Eastern influences like hummus, babaganoush and fresh salads, always with a focus on vibrant produce and balance. My cooking reflects my lifestyle exploration as a vegan and vegetarian, and my deep respect for food as a connector.

Today, my cooking is deeply real and nourishing infused with herbs, oils, high essences, textures, scents, and above all, color. I cook intuitively and holistically, always trying to read the moment, the guest, the energy of the weather and the occasion. My goal is not to impress, but to offer something sincere, rich, and meant to be shared. It's a cuisine shaped by my roots and inspired by the places and people I’ve encountered around the world.

Currently, I’m open to seasonal or short-term private chef opportunities in coastal destinations.